Description
Very tasty eggplant appetizer in bright plumage. Plus a recipe for garlic cheese sauce!
Ingredients
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Eggplant
2 piece
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Cucumber
3 piece
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Tomato
2 piece
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Quail egg
10 piece
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Olives
15 piece
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Vegetable oil
1 cup
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Milk
0.25 cup
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Mustard
1 tsp
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Vinegar
1 tsp
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Sugar
1 tsp
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Salt
0.5 tsp
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Cheese
100 g
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Garlic
5 tooth
Cooking
Eggplant and cut in thin just across belcikada.
Slices of eggplant liberally sprinkle with salt and leave for 10 minutes so they released the bitterness.
While the eggplant release the bitterness, cook the garlic-cheese sauce. For this mix a quarter Cup of milk and half a Cup of vegetable oil, salt, sugar, mustard, Apple cider vinegar. One condition. Milk should be slightly warm, body temperature.
Drop into a glass blender and whisk for a few seconds. It turns the consistency of mayonnaise. I learned that from Julia Crybell.
Then to the sauce, throw the garlic and cheese. Again, blenderm.
It turns out to be a thick garlic-cheese sauce.
When the eggplant let the juice out, wash them from the salt and fry in vegetable oil.
Top apply the garlic cheese sauce.
It put a thin Balchik of cucumber. On a large slice of eggplant - large cucumber, into small.
The top half of the tomato slices.
Lay out the feathers from vegetables in the form of a peacock's tail. It is advisable to take an oval dish. On top of every feather, put a slice of boiled quail eggs and half of the olives. Decorate with greens and slices of olives.
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